“Raw for Dessert” by Jennifer Cornbleet

In a nutshell, because brevity is my hallmark lately,this book is great, yea, even Great.

All of her delicious creations are suitable for those avoiding wheat/gluten, dairy and refined sugars. By refined sugars I mean “table sugar” because she does use some maple/agave syrup- you could also sub honey. You could even sub cane sugar if you prefer it, still enjoying the goodness of the remaining components. It’s all about what changes you are ready for 🙂 She also uses dates to sweeten a lot of the desserts, and adds a little liquid sweetener by way of an extra kick.

The author has graciously posted some sample recipes from the book on her website here.

And I myself, keep meaning to post the Brazil Nut Milk Cookies and Cream Ice Cream on here because it is so incredibly fantastic. I will, I will.

(I’m just waiting for summer to come- the sun was passing through this week, and I have faith it will return. I shall have my brazil nuts at the ready)

Here are a few examples of what she makes, made almost entirely with raw, whole, healthsome ingredients:

BASICS (This is not the whole list)

Almond Milk

Date paste

Vanilla Cashew Cream

Caramel sauce

Chocolate ganache

Coconut pecan frosting

Almond pecan crust

Chocolate cookie crust

FRUIT DESSERTS (A few of the many recipes)

Strawberry soup

Apple compote with golden raisins and pistachio

Caramel apple stacks

Mango raspberry crumble

SORBETS, ICE CREAMS AND SUNDAES (My favourite section- and the longest one in the book- this is a small handful)